Protein Egg Custard Tarts Ingredients:Crust:
- 1/2 cup coconut flour
- 1/2 tsp baking powder
- 1 tbsp Truvia
- 1/4 cup Sukrin reduced fat almond flour or oat flour (do not use ground almonds)
- 1 cup unsweetened almond milk
- 1 scoop vanilla whey
- 1/4 cup Truvia
- 1/2 cup unsweetened almond milk
- 1/2 tsp vanilla extract
- 2 medium egg yolks
- Nutmeg for topping
Protein Egg Custard Tarts Method:Pre heat the oven to 180 degrees C. In a bowl mix together the coconut flour, baking powder, Truvia and almond flour for the crust. Add in the milk and keep mixing well until a thick mixture is formed once the coconut flour has soaked up the milk. Press the dough into a silicone muffin tray to form the tart base. Make sure you fill right up the sides of the moulds so that a filling can go in the centre. Bake for 20 minutes until a firm crust is formed. Meanwhile make the filling by mixing together the vanilla whey, Truvia, egg yolks, vanilla extract and almond milk. Pour the filling into each tart base so that it's just under the top of the tart base. Sprinkle each with a little nutmeg. Bake for 15 minutes until the filling is firm on top. Leave to cool. Enjoy your Protein Egg Custard Tarts!
Protein Egg Custard Tarts Macros (makes 5):114kcal 10g protein 16g carbs 5g fat
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